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Magical Candy Cane Cookies

These Magical Candy Cane Cookies are a festive holiday favorite — tender, buttery, and bursting with peppermint flavor. Featuring a beautiful red-and-white twisted design, they’re perfect for cookie exchanges, gift boxes, or family baking traditions. Easy to make, fun for kids, and deliciously minty.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 24 cookies
Course: Cookies
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough Base
  • 1 cup unsalted butter softened, not melted
  • 1 cup powdered sugar
  • 1 large egg room temperature
  • 1 tsp peppermint extract pure, not mint extract
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour plus up to 1/2 cup more as needed
  • 1/2 tsp salt
  • red gel food coloring gel preferred over liquid
Optional Toppings
  • crushed candy canes for sprinkling on top
  • granulated sugar mixed with crushed candy canes for sparkle

Equipment

  • Stand Mixer
  • Baking sheets
  • Parchment paper
  • wire cooling rack
  • Kitchen Scale (optional)

Method
 

  1. In a large mixing bowl or stand mixer with paddle attachment, beat softened unsalted butter and powdered sugar until smooth and creamy. Avoid over-beating to prevent excess air incorporation.
  2. Add the room temperature egg, peppermint extract, and vanilla extract. Mix on medium speed until fully combined. Scrape down the sides of the bowl to ensure even mixing.
  3. In a separate bowl, whisk together flour and salt. On low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough pulls away from the bowl sides and forms a soft, non-sticky dough.
  4. Divide the dough into two equal halves. Wrap one half in plastic wrap (white). Return the other half to the mixer and add red gel food coloring. Mix on low until color is evenly distributed. Wrap the red dough as well.
  5. Refrigerate both dough portions for at least 2 hours, preferably overnight. This chilling step is essential for maintaining shape during baking and twisting.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Working with cold dough, roll walnut-sized pieces of white and red dough into 4-inch ropes on a lightly floured surface.
  7. Place red and white ropes side-by-side. Gently press together and twist to create a barber-pole effect. Curve the top to form a candy cane hook. Place on baking sheet. Return dough to fridge if it becomes too soft.
  8. Bake for 8–10 minutes, or until set but not browned. Over-baking will yellow the white dough. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Calories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 45mgPotassium: 15mgSugar: 8gVitamin A: 120IUCalcium: 8mgIron: 0.6mg

Notes

For best results, keep dough cold throughout the process. If ropes break, the dough may be too cold—warm slightly with hands. If sticky, it’s too warm—chill briefly. Optional: brush baked cookies with melted butter and sprinkle with crushed candy canes for extra texture.
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